Warm the oil and the butter in a large saucepan with a tight-fitting lid. Cook the onion over medium-low heat for about 10 minutes, or until softened and translucent. Add the broth, salt and pepper and bring to a rolling boil. Remove the pan from the heat, add the couscous, stir until evenly distributed, then cover the pan and set aside for 10 minutes. When ready to serve, fluff with a fork and add the almonds and parsley.